If you’d like spicier wings, definitely substitute Cajun.ĭES’ TIP: Make note of whether or not your seasoning blend has salt. It is similar in taste to Cajun seasoning but Cajun seasoning is a bit spicier. Here is a tutorial video on YouTube showing you how to do it.īLACKENING SEASONING: A seasoning blend of paprika, onion, thyme, black pepper, garlic and oregano. Of course, you can buy whole chicken wings but you’ll have to separate them yourself. The result? A chicken wing so good your family and friends will devour them and then beg you for the recipe!įirst up, let’s talk about the ingredients that you’ll need: Ingredients needed:ĬHICKEN WINGS: I like to buy “party wings” these are wings that are already separated into “drums” and “flats”. Today, I am going to share with you my tips and tricks to make sure that you get that perfect crunch every time. When it comes to any fried chicken, it is all about the crispy exterior. Nothing says “game day” appetizer like a big ol’ plate of chicken wings, am I right? And while there are a plethora of variations (helllooooo dill pickle chicken wings), today I am sharing a recipe for classic deep fried chicken wings. Follow my recipe and tips to ensure that you get a crispy exterior every time! Serve immediately.Crispy perfectly deep fried chicken wings are the ultimate crowd pleaser. When the fillets are golden brown and cooked through, remove from the fryer onto kitchen towel, to drain any excess oil. Deep fry the coated strips for 5–6 minutes, depending on the size of the fillets and how many you are frying at once. If you like a thick coating you can repeat the process, by returning the chicken to the buttermilk then dredging a second time. Fully submerge the chicken in buttermilk, then remove the fillets and lay out in the dredge. Take the chicken strips out of the marinade and leave until they reach room temperature. Wash the chicken strips in cider vinegar, then leave in the jerk marinade for 24 hours, or at least overnight in the fridge. Add the orange juice, soy sauce, cider vinegar and 125ml/4fl oz of water and blend to a coarse marinade. To make the jerk marinade, combine all the vegetables, herbs, spices and dry ingredients in a blender. Combine all the ingredients for the dredge and blend together using a blender.

Double dredging chicken